Cherry and Vanilla Cream Tart
Running out of time or just want to make something super quick and delicious? For this cherry and vanilla cream tart you won’t even need a mixer, robot, chopper or twister! You just need appetite and a good mood for making a delicious dessert recipe! All you need are the ingredients and a whisk. This tart could be served as a fancy dessert, or just as a sweet breakfast or brunch.
For the dough:
115 gr butter
50 gr brown sugar
180 gr of flour
2 tablespoons crushed almonds – can be replaced with a tablespoon of semolina
For the cream:
200 gr whipped cream
2 small / medium eggs
3 teaspoons confectioner’s sugar
2 tablespoons flour
1/2 vanilla essence
about 300 g of pitted cherries – must reach the entire tart
First of all, start making the crust by melting the butter in a pan. After that, pour it over the flour and sugar. Mix everything well with a spoon until you get the texture of a sand – seen in the first picture above. This dough should not be kneaded or left in the fridge, because who has time for this, right? Start put your hands on the edges of the tray and gradually arrange the dough towards the middle, until you fill the whole tray. Press it lightly with your hand in order to obtain a top as uniform as possible. With a fork start stinging from place to place and sprinkle the crushed almonds. When you finish these steps, put the tray in the oven for 15 minutes at 180 degrees (ventilation function and heat up and down).
Now it’s time to make the cream! From this point your cherry and vanilla cream tart is almost ready! In a large bowl put all the ingredients, except the cherries and mix well with a whisk or fork. You will see that you will get a liquid cream, but this is the perfect texture.
Meanwhile, you can place the cherries in the tray over the baked dough, and after that pour the composition for the filling.
Put the tray back in the oven for another 35 minutes, at the same temperature and the same function. For decoration I use fresh cherries and confectioner’s sugar!
Recipe and photography by Dulciurele